10 year-end work summaries for catering employees in 2022

Time passes quietly, and the work of the year is coming to an end before we know it. We should start preparing to write the annual work summary of the position. The annual summary can fully reflect your own growth and mistakes over the year, and make timely improvements. What aspects should you pay attention to when writing a year-end work summary for your position? I believe you should like the year-end work summary of catering employees that I compiled. Please collect it and share it with your friends! Year-end work summary for catering employees Part 1

1. Effectively implement job responsibilities and conscientiously perform their duties.

Job responsibilities are the work requirements of employees, and they are also the standard to measure the quality of their work. Since I have been engaged in business work, I have always taken job responsibilities as the standard of action, starting from every step of my work. , strictly require your own behavior. In business work, you must first understand your own products, analyze market information and formulate marketing plans in a timely manner. Secondly, you must frequently communicate and communicate frequently with other regional salesmen to analyze market conditions in order to achieve the best results. Same improvement.

2. Product knowledge and understanding of competing products

As the saying goes, knowing yourself and the enemy is always victorious, so you must have a certain understanding of the company's corporate culture, product ingredients, production processes and product selling points. It is necessary to know everything, such as the advantages, competitiveness and shortcomings of the product. There are also the advantages, shortcomings and market share of competing products, as well as the promotion policies and activities of all competing products. Only in this way can you sell your products better. Collect and organize, please go here to read the article

3. Clarify the market competition situation.

Due to the huge liquor market in Beijing, there are too many competing products competing for this market, such as Niulanshan, Red Star, Yanghe Blue Classic, Luzhou, Hengshui Laobaigan, Laojiao, etc. Competing products, they are all fighting to the death here. The Beijing market has high costs and fierce competition, making it one of the most difficult markets in the country to operate in. But Beijing is a market for branding, and it is a place where manufacturers must compete. Therefore, Beijing will also be one of the key markets for xx wine.

The company did a lot of inspections and detailed plans before the trial operation in Beijing in XX, so it did not fully roll out the catering channels in Beijing. It only selected more than 100 AB-category terminal hotels. The trial operation of xx wine was carried out.

I am now responsible for 11 terminal hotels. I go to each hotel every day and talk to the service staff in the hotel. I have never recognized that I am a friend. I have never known xx wine and now I strongly recommend xx wine. From the beginning Not a single hotel has made any sales. So far, 2 of the 6 hotels have made sales, with a sales rate of 54 and a return rate of 33. Although there is some progress, it is not enough. There is still a certain distance to my goal, because the competition is too exciting now, and there are so many BYO drinks, and there are all kinds of things, so it is not something that one person can solve. I Will do my best. Now in the Beijing market, although xx wine is not sold at the moment, I believe that with the strong support of the company in the future and with the joint efforts of all of us, xx wine will be sold. Looking forward to the new development of xx wine One year and I'm ready! Year-end work summary for catering employees 2

As an employee of a restaurant, I have kept my responsibilities in mind at work. In the past year, I have been able to follow the leadership's knowledge and do my job well. In this period, In addition to completing my various tasks during the year, I also accumulated a lot of experience. For me, it is undoubtedly satisfying to be able to perform like this at work, but I also have to address the shortcomings in the catering work. In order to reflect on and strive for better performance, the following summary of the responsibilities of catering employees performed over the past year is provided.

First of all, I can understand the problem of high competitive pressure in the catering industry and strictly demand myself at work. Through the leadership's instructions, I understand that it is very important to establish the advantages of our restaurant as soon as possible. After all, for restaurants In terms of development, it is difficult to survive with mediocre abilities, but if you have unique advantages, you can create good benefits for the development of the restaurant, so I can strictly perform my duties as a catering staff and work hard for the operation of the restaurant. In addition, other colleagues can also strictly demand themselves at work, thus promoting the overall development. At least by the end of the year, the restaurant has established a good reputation.

Secondly, only by doing your own job well can you have a clear conscience in the workplace. Whether it is receiving customers or cleaning various areas of the restaurant, it is my responsibility, so I can carefully clean up the dishes on the table. Food residue and oil stains, and I can also do a good job in cleaning the floor and wiping the windows. Sometimes I am also responsible for washing the dishes and cleaning the kitchen. Although I feel very busy when there are a lot of customers, I am also responsible for it. This feels very fulfilling. The good qualities of a catering employee can be reflected in the process of receiving customers. When customers order food, they can also make corresponding records and serve food to them in a timely manner. When customers finish their meal, they will also send cordial greetings and Welcome the other party to come to the restaurant for consumption next time.

At the last moment, reflect on your own shortcomings in the catering work and improve them. For your own development, you should know how to reflect on your own shortcomings in your work. It will be very difficult if you always settle for the status quo at work. It is difficult to achieve breakthroughs in terms of capabilities. In addition, the catering industry has always had the problem of high competitive pressure, which requires more reflection, reflection on why the operating conditions of restaurants are not good and making corresponding rectifications, reflection on why their own capabilities have not been improved and Improve as soon as possible. For me, all reflections are to enable myself to perform better in future catering work.

Before the new year is about to come, detailed planning should be made. After all, the efforts at work are also to improve the operating conditions of the restaurant, so I have to make persistent efforts on the basis of the previous work. OK, so I will uphold a serious and responsible attitude towards catering work and strive to do better in the future. Year-end work summary for catering employees 3

Over the past year, under the correct leadership and care and help of the company's party committee, I have carefully studied the important thinking of the "Three Represents" and firmly established the "Eight Honors and Eight Disgraces" as the The concept of honor and disgrace in the data, in accordance with the work ideas determined by the Bureau's Party Committee, takes service with a smile as its own responsibility, takes customer satisfaction as its purpose, bases itself on its own duties, loves its job and is dedicated to doing a solid job in customer service at the grassroots level of telecommunications. I now summarize my work throughout the year as follows:

1. Study diligently and keep pace with the times

Theory is the forerunner of action. As a grassroots telecommunications service staff, I deeply realize that theoretical study is not only a task, but also a responsibility and a state. Over the past year, I have persisted in studying diligently, working hard to improve my theoretical level, strengthen my thinking ability, focus on integrating theory with practice, and use practice to exercise myself.

1. Pay attention to overcoming ideological "laziness"

Insist on conducting theoretical study according to the system and plan. First of all, do not regard theoretical study as a "soft target" and extra burden, and consciously participate in the concentrated study of party classes every quarter; secondly, adhere to personal self-study according to your own study plan, carry forward the "nail" spirit, squeeze out time, and correctly handle work and work. The contradiction between learning is not to neglect learning because of busy work, and not to relax learning because of heavy tasks.

2. Pay attention to integrating theory with practice

Use theory to guide and solve practice at work, and the purpose of learning is to apply it. With the guidance of theory, we have continuously improved our ability to analyze and solve problems. Potential, enhanced principle, systematization, predictability and creativity in work.

In the three years since I came to the company, I have focused on transforming theories into my own scientific thinking methods, into a correct grasp of practical work, into ideas and methods to guide work, carefully studying new situations, solving new problems, finding new ways, and overcoming the old-fashioned ways. Thoughts, strive to avoid "empiricism" and expand thinking.

2. Based on one's job, dedicated to one's job

As a customer service staff, I always insist that "it is not easy to do simple things well." Take everything seriously at work. Whenever you encounter complicated and trivial matters, you always do it with heart and effort. When colleagues encounter difficulties and need to take over, they can put aside their rest time without complaint, make work plans, and resolutely Obey the company's arrangements and devote yourself to work wholeheartedly. Year-end work summary for catering employees Part 4

I came to work in the unit in March this year. With the great help of my leaders and colleagues, I successfully passed the internship and my personal business basic level has also improved greatly. With the improvement, the work tasks of a cashier have been completed well, which has been affirmed by the leadership and praised by the comrades.

1. Good aspects

Continuously strengthen self-study, and the professional level has been greatly improved. The hotel's facilities, management and work all reflect the XX level. I have experience in cashier work before, but I have some discomfort in my new job. With the great help of my business supervisor and comrades, I studied seriously and worked diligently. If I didn’t understand something, I would actively and humbly ask experienced comrades with high professional level for advice. Through my continuous efforts, I If you don't work hard, you will be able to do your job quickly and complete the task well.

2. Be dedicated to your job and your personal abilities and qualities will be continuously strengthened.

After I came to work in the hotel, I liked the environment and work content here very much. The unit usually pays attention to cultivating the overall quality of employees. After learning etiquette knowledge, management courses, safety knowledge, daily English and daily behavioral ethics courses, our abilities and quality have been continuously improved, team spirit and collective honor The feeling is greatly enhanced.

3. Be strict with yourself and abide by the rules and regulations of the unit.

In my usual work, I can strictly demand myself in accordance with the hotel's management regulations, so as not to be late or leave early. As a cashier, I can strictly implement the financial system, collect and issue bills according to my responsibilities and authority, and never infringe on the interests of the unit or seek personal gain, and ensure that every penny that passes through my hands is clear and clear.

4. Respect leadership, unite comrades, obey management, and be willing to help others.

As an employee, I can consciously obey the leadership and management of my superiors, actively cooperate with my work, and often ask for instructions and report when encountering problems. In daily life, take care of your colleagues around you and actively help those in need. Don’t spread gossip, don’t talk about others behind their backs, don’t form cliques, and don’t do things that are not conducive to unity. 5. Pay attention to words and deeds, and establish a civilized, healthy and good employee image.

Every time I go to work, I pay great attention to my appearance and behavior. Because being a cashier is also a window to show the hotel's management and image. Every time I check out for a guest, I keep smiling, take it seriously, patiently answer the guest's questions, and provide the most satisfactory service to the guest. Year-end work summary of catering employees Part 5

20xx is a year of harvest and a year of great development. Under Mr. Wang’s education, support and encouragement. By cooperating with the hotel, I learned a lot, which broadened my thinking and strengthened my work exchanges with various departments. Through my joint efforts with everyone, I successfully completed the leadership task. The task assigned to me. The following is a brief summary:

We have established three concepts in our daily work

1. Customer concept: Everything is focused on customers. No matter how unruly customers we encounter, we All with the ultimate goal of serving customers well.

2. Details concept: Details determine success or failure. Only by doing every work detail well can the hotel's management system and service system operate smoothly.

3. Cultural concept: Let customers enjoy a high-quality, unique dining experience, and allow employees to work in a healthy and harmonious corporate atmosphere.

Catering service hours are long, so try to use the time to organize training and learning. Let employees understand the importance of catering work, and more importantly, let employees have the professionalism to be dedicated and strive to be advanced.

Adhere to the business philosophy of conscientious quality and quality first, and do a good job in implementation so that employees understand the standards of the hotel, which is the work ruler of every employee. In order to improve employees’ awareness of standards, I have developed on-the-job training Plan and organize employees to carry out unified operation standards.

Focusing on hotel development requirements, improve hotel management procedures and systems, and clarify development missions.

Standardize corporate management and implement brand development strategies. In this situation of logistics, we deeply feel the great responsibility. Hotel leaders can lead all employees to develop and carry forward amidst competition with a high sense of responsibility and full enthusiasm for work. The enterprise spirit of unity, efficiency, pragmatism and dedication. Maintaining hotel operations through energy conservation and consumption reduction has achieved good results. The workforce has been stabilized and good economic and social benefits have been achieved.

In the new year, the new century faces new challenges, but also contains new opportunities. As long as we adhere to Mr. Wang’s correct leadership, do our jobs in a down-to-earth manner, and do everything possible to improve service quality, By constantly improving the service level of all employees, we will be able to complete various tasks in 20xx with high quality and make our due contribution to the century. Year-end work summary of catering employees Part 6

20XX is a year of harvest and a year of great development. Under the leadership’s education, support and encouragement. By cooperating with the hotel, I learned a lot, which broadened my thinking and strengthened my work exchanges with various departments. Through my joint efforts with everyone, I successfully completed the leadership task. The task assigned to me. The following is a summary of the work in 20XX:

1. We have established three concepts in daily work

1. Customer concept: everything is focused on customers, no matter what No matter how unruly the customer is, we must serve the ultimate goal of serving the customer well.

2. Details concept: Details determine success or failure. Only by doing every work detail well can the hotel's management system and service system operate smoothly.

3. Cultural concept: Let customers enjoy a high-quality, unique dining experience, and allow employees to work in a healthy and harmonious corporate atmosphere.

2. The catering service time is long, try to use the time to organize training and learning

Let employees understand the importance of catering work, and also make employees have the dedication and dedication to be advanced.

3. Adhere to the business philosophy of conscientious quality and quality first

Doing a good job in implementation and making employees understand the standards of the hotel is the work ruler of every employee. In order to improve employees' awareness of standards, I formulated a job training plan and organized employees to carry out unified operating standards.

4. Improve hotel management procedures and systems

Focus on hotel development requirements, improve hotel management procedures and systems, and clarify development missions.

5. Standardize corporate management and implement brand development strategy

Under this situation, we deeply feel the great responsibility. Hotel leaders can lead all employees with a high sense of responsibility and full enthusiasm for work. Seek development in competition and carry forward the enterprise spirit of unity, efficiency, pragmatism and dedication. Maintaining hotel operations through energy conservation and consumption reduction has achieved good results. The workforce has been stabilized and good economic and social benefits have been achieved.

In the new year, the new century faces new challenges, but also contains new opportunities. As long as we adhere to the correct leadership of the leadership, do our jobs in a down-to-earth manner, do everything possible to improve service quality, and continue to After raising the service level of all employees, we will be able to complete various tasks with high quality and make our due contribution to the hotel. Year-end work summary for catering employees 7

Looking back on my past work as a chef, I have a lot of emotions. My work is summarized as follows:

1. At work, I serve as a bureau authority Canteen supervisor and canteen cooking work

First of all, ensure that cadres and employees drink water and eat without making any mistakes in their duties, and constantly improve their cooking skills technically. In practice, I continue to explore and continuously improve my knife skills and cooking skills based on the food preferences of xx and xx areas, and prepare multiple sets of unique recipes so that all cadres, employees and guests can eat sweet and delicious meals. Let cadres and workers eat satisfactorily and live with peace of mind.

Secondly, I paid close attention to several aspects in canteen management.

The first is to ensure the purchase of good canteen raw materials. I am not afraid of long distances. I go to the market, shop around, and purchase various nutritious food raw materials to ensure high quality and low price, so that cadres and workers can eat well. , spend less money.

The second is to be a good canteen food keeper. It ensures that food and raw materials do not rot, deteriorate, and are not wasted, thereby saving canteen expenses. In the past five years, it has saved more than 200,000 yuan in entertainment expenses for the bureau.

The third is to ensure that meals are served on time and that boiled water is supplied normally. I usually get up early and stay up late, and even do not rest on Sundays to make logistical preparations for next week. Since 20XX, I have held an annual education conference hosted by the Education Bureau I personally handle administrative work meetings, monthly educational administration meetings, the annual staff and middle school student basketball games, and the meal preparation and reception work for relevant staff who come and go between superiors and subordinates. I am never afraid of hardship, tiredness, or negligence in my duties. Due to the characteristics of the canteen work, it has been well received by city and county leaders and other departments, ensuring the normal operation of the bureau's work.

2. Political and ideological aspects

I seriously study the party’s line, principles and policies, and constantly improve my ideological quality and political theory level. I have always insisted on focusing on the overall situation, obeying organizational arrangements, doing what I do, and never bargaining for money. Although I am a worker, I never think that I am inferior to others, and I always do a good job in canteen management with my own practical actions. Ensure the normal operation of all the work of the Education Bureau.

While I was doing my job well, I also actively participated in various central work of the County Education Bureau, including the college entrance examination, adult recruitment, high school entrance examination, self-study examination and other examination work over the years, and the annual May Day and During the National Day Spring Festival holiday, including the night shift during this year's SARS period, I took the initiative to participate in the work. I worked tirelessly and without complaint, and was well received by my comrades.

3. Pay attention to learning and develop a good habit of reading and reading newspapers.

Pay attention to current affairs and politics, pay attention to national affairs, be clear-headed, and not lag behind the situation.

4. Observe labor discipline, never be absent from work, and never be absent from work

This year, I have been working at full or even full attendance, and I have done some field work. In short, in recent years, I have been loyal to my duties, dedicated to my job, obeyed the law, and been honest and honest, and have achieved very good results. Made his own contribution to education. Year-end work summary of catering employees Part 8

The x-year training course for restaurant waiters has ended. In order to better carry out the management and organization of training classes in the future, we will now make a brief summary of the organization and management of this training class, so that we can better accumulate experience for the work management of training classes in the future. The work is summarized as follows:

1. Promote, organize and initiate enrollment work

By distributing promotional leaflets to the society, let more people and society understand the current situation of restaurant waiters and the importance of holding restaurant waiter training classes , through training is the basic way to improve the professional quality and basic skills of the xx restaurant waiter team.

Allowing more restaurant waiters to obtain certifications will lay the foundation for the healthy and orderly development of the Songyang restaurant waiter team. Certification and employment is the future trend, so publicity and mobilization will be carried out through various publicity channels.

1. Notification of restaurant waiter training classes will be distributed from xx Technical School to the subordinate technical schools in various towns and villages.

2. The teachers of xx Technical School will issue restaurant waiter training class notices to the public. Therefore, publicity is carried out through various channels, and enrollment publicity is in place. This training class will enroll x number of students.

2. Training class management

Through the preliminary publicity and mobilization work, the list of trainees for the training class was determined at the end of June, and the opening ceremony was successfully held on x, x. The leaders of the Agricultural Bureau and the Education Bureau attended the meeting and expressed their ardent hopes to the students. The student representative xx also expressed his attitude to the leaders present, saying that the students will definitely live up to the high expectations of the leaders and teachers and learn to be restaurant waiters. Basic knowledge and skills, and strive to repay leadership and society with excellent results.

1. The school leaders, together with the class teacher, promptly established a class committee after the opening ceremony, and the class committee will supervise and manage the learning status of the training class students. The class teacher personally takes care of the students' attendance and sign-in work, takes students' attendance seriously, establishes a strict leave system, and links attendance with assessment and evaluation of advanced students to fully make students realize the importance of learning, so train students' attendance rate every day All reached x or above.

2. Strengthen horizontal contact with teachers in a timely manner, distribute various training materials in a timely manner, encourage students to study seriously, master the basic knowledge and skills of restaurant waiters, and organize students in a timely manner to strengthen the study and review of training content.

3. Actively encourage students to participate in training every day and correctly handle conflicts between work and study. The school is studying the issue of fast food coupons to students at noon every day, which solves the students' dining difficulties during training.

4. The class teacher often instills safety education in the students, tightens the safety string, educates the students to pay attention to safety on the way to and from school, and puts safety work as the top priority. By the end of the training, there is no There have been safety accidents, but all the trainees happily participated in the training and went home happily to reunite.

5. The class teacher often holds discussions with the students to strengthen the students' ideological work, exchange each other's experiences, be close to the students, pay attention to the students' concerns, think about what the students think, so that the students can participate in training and study with peace of mind.

3. Collection and management of archives

1. Ask students to fill in their basic information in a timely manner and submit copies of their ID cards and photos in a timely manner.

2. Prepare student registration forms and file forms in a timely manner, and check with the students themselves in a timely manner to ensure the accuracy and completeness of the information.

3. Carefully fill out the roster of vocational skills students (electronic form) and the vocational skills appraisal registration form, and submit them to the Labor Bureau in a timely manner for verification purposes.

4. Actively collect various learning materials and conduct vertical communication with students so that each student has learning and review materials and fully prepare for students to review for the exam.

In short, the work of the training class is complicated, and the head teacher needs to constantly sum up experience. The most fundamental thing is that students correctly handle the contradiction between work and study and participate in the training seriously and peacefully, then the results will definitely be gratifying. In the future, we can only continue to learn, constantly improve the management of training classes, think about what the students think, and address the concerns of the students, so as to contribute to xx's catering service industry work training. Then the catering service industry in Songyang will move towards a new blue sky. Year-end work summary for catering employees Part 9

In the blink of an eye, I have been working in xxx company for more than a year. According to the work arrangement of the company manager, I am mainly responsible for the daily operation of the restaurant floor and the training of the department. Now I will be 20xx A summary of the annual work is as follows.

1. On-site management of the hall

1. Etiquette and politeness require repeated practice at regular meetings every day. Employees must use polite words when meeting guests, especially the front desk cashier and area attendant service personnel are required to do so. Responding to every call, requiring etiquette and politeness to be applied to every bit of work, employees supervise each other and make progress together.

2. Insist on inspection of appearance before work. Those whose appearance is unsatisfactory must be sorted out before they can take up the job. If appearance problems are found on the job, they should be corrected immediately. Supervise the use of guest etiquette and politeness, and cultivate employee development. A good attitude.

3. Strictly focus on job positioning and service awareness, improve service efficiency, and make reasonable deployment of service personnel during peak dining periods, with the foreman or assistant as the center to support busy areas at any time, and other personnel Everyone should take their own responsibilities, clarify their respective work contents, and carry out division of labor and cooperation.

4. Promote efficient service and require employees to serve guests immediately as long as there are guests in need.

5. Item management From large items to small items, whether it is damaged by customers or natural damage, everything must be done in a systematic and well-documented manner, with someone to implement it, someone to supervise, and someone to follow up. A single person, a summary.

6. In sanitation management public areas, cleaning staff are required to clean immediately when they see foreign objects or dirt. Hygiene requirements in each area require that the surface of the sofa, its surroundings, the dining table, and the floor should be dust-free and water-stained, and should be placed neatly and without tilt. 7. During the meal period, due to the high concentration of customers arriving at the store, customers often queue up and become impatient. At this time, the foreman and team leader need to be prepared for the reception before the reception peak to reduce the waiting time for guests. At the same time, they should also pay attention to the table positions to ensure that they are correct. Do a good job in explaining, shorten the waiting time, carefully receive each table of guests, and be busy but not chaotic.

8. The buffet is a new project in the restaurant. In order to further improve the quality of the buffet service, the "Buffet Service Overall Practical Plan" was formulated to further standardize the operating procedures and service standards of the buffet service. .

9. Establish a restaurant case collection system to reduce the chance of customer complaints and collect complaints from restaurant customers about service quality and other aspects as an important basis for improving daily management and service. All restaurant staff will review the collected cases Analyze and summarize, and come up with solutions to problems to make daily services more targeted and reduce the chance of customer complaints.

2. Daily management of employees

1. As an important part of the restaurant staff, whether new employees can quickly integrate into the team and adjust their transformation mentality will directly affect service quality and team building. . Special training is carried out based on the characteristics and onboarding situation of new employees. The purpose is to adjust the mentality of new employees, face up to role transformation, and understand the characteristics of the catering industry. It can make new employees fully mentally prepared, alleviate the dissatisfaction caused by the incompatibility of role changes, and speed up the pace of integrating into the catering team.

2. Pay attention to the growth of employees, always pay attention to the mentality of employees, require them to maintain good working conditions, organize employees to study from time to time, and assess employees, check the effectiveness of training, and discover deficiencies in a timely manner Make up for it and improve the training plan, talk to employees regularly every month to do ideological work, understand their recent work situation, and find and solve problems.

3. Strengthen training based on actual work conditions in order to improve work efficiency and make management more standardized and effective. It was analyzed in the form of daily restaurant case analysis, so that the staff had a new understanding and understanding of daily services, and formed a consensus on daily service awareness.

3. Shortcomings in the work

1. The work process is not detailed enough, the work arrangement is unreasonable, and when there is a lot of work, the priorities are not very clear.

2. There is a lack of communication between departments, and problems are often discovered only after something goes wrong.

3. There are not many interactive links in the training process, which reduces the vitality and vitality.

IV. Work plan for xxxx

1. Do a good job in internal personnel management, and ensure strict management systems and clear division of labor.

2. Based on the existing regular meetings, further deepen the content of the regular meetings, improve the depth and breadth of the discussions, and build the service quality seminar into a communication platform for all service personnel to learn from each other, learn from each other, and share Service experience inspires thoughts Year-end work summary of catering employees 10

1. Daily management work

As a member of the catering department, my role is to connect the previous and the next and coordinate the left and right. As a result, we face complicated, trivial and challenging work every day.

In one year’s work in the Dining Hall, all work was done with the purpose of improving service quality and improving work efficiency, making the work organized and integrated into every job. Efforts should be made to cooperate with the supervisor in the management of the restaurant. Based on the principle of seeking truth from facts, we should communicate the situation from above to the situation from below. The hotel's banquet reception task is relatively heavy. In the second half of the year, it received many important guests and banquets. However, due to various reasons, the quality and efficiency could not keep up. This requires self-strengthening of work awareness, attention to speeding up the work rhythm, improving work efficiency, and striving to be comprehensive. , accurately avoid omissions and errors.

2. Strengthen your own learning

To improve your professional level, you must be excellent. There is still a certain distance between your own knowledge and abilities, so you never dare to take it lightly, and learn from books and leaders. Learning from my colleagues, I feel that I have made some progress in the past six months. I have further improved my management ability, coordination ability and problem handling, ensuring the normal operation of all the restaurant's work.

3. Gains and losses in one year’s work

Over the past year, I have been able to carry out my work seriously, but there are also some problems and deficiencies, mainly reflected in:

1. After all, I have only been working in Chinese catering for more than a year. I have been exploring many tasks while doing it, and my knowledge of on-site management and control is insufficient. As a result, I cannot work with ease, and my work efficiency needs to be further improved.

2. Some tasks are not detailed enough. For example, the inspection before and after meals, the supervision during meals, the maintenance of hardware facilities and health inspections are not in place.

4. My own gains

My theoretical level is not very high, and my Chinese food business knowledge and service skills are not refined. Through the joint efforts of all colleagues, we have successfully completed the work in the second half of the year. In summary, it is quite rewarding:

1. Ability to assist leaders in the daily work of the restaurant.

2. Reasonably arrange the work on duty and comprehensively coordinate, manage and inspect.

3. Cooperate with the leaders in all reception and arrangements, properly handle problems that occur during work and complaints from guests, and report any difficult problems to the leaders in a timely manner.

4. Do a good job in the safety, energy saving and sanitation of the restaurant.

5. Take personal responsibility, supervise and inspect service personnel to do a good job in service.

6. While doing a good job in service, we should also do a good job in ideological work, so as to unite and love friends, help each other, and make progress together.

7. Earnestly perform your duties and conscientiously complete other tasks assigned by superiors

5. Work plan for next year

Since I have been working in a Western restaurant for a year, Western food service It is not an unfamiliar job to me, but for me switching from Chinese food to Western food is like entering a new working environment. The next work should start from scratch. You need to get started as soon as possible and straighten out the focus of the work. Have to work harder.

Therefore, the work plan for next year is as follows:

1. Actively and conscientiously cooperate with the leadership to do a good job in the daily management of the restaurant.

2. Strengthen learning, expand knowledge, learn from the advantages and disadvantages of the same industry, and flexibly apply your own actual work to optimize work quality.

3. Strengthen the maintenance and health inspection of hardware facilities to give guests a sense of comfort.

4. For some new employees and irregular operations, provide on-site correction guidance during the service process, conduct more training and drills, and improve employees' professional level.